25-Minute Goya Champuru Recipe (One Trick Makes Bitter Melon Mild)

By Sudachi · 25 min

Ingredients

Instructions

1. Cut the bitter melon in half lengthways, scoop out the seeds and slice it 5 mm thick. Put the slices in a bowl, add ½ tsp salt and ¼ tsp sugar, massage until coated, and rest for 10 minutes.
2. Wrap the 200 g firm tofu in kitchen paper, place on a microwave-safe plate and microwave uncovered for 1½ minutes at 600 W. Let it cool for a few minutes.
3. After 10 minutes, rinse the bitter melon in fresh water, drain in a colander, shake thoroughly and set aside.
4. Once the tofu is cool enough to handle, cut it into bite-sized cubes. Heat a frying pan over medium heat.
5. When the pan is hot, add 1 tbsp cooking oil, brown the tofu on all sides until slightly crispy, then transfer to a heatproof plate.
6. In the same pan, sear the 150 g thinly sliced pork belly on both sides until the fat starts to crisp.
7. Add the bitter melon and stir-fry for 2-3 minutes.
8. Return the tofu to the pan, season with 1 pinch of salt and pepper, pour 1 tsp koikuchi shoyu around the edge of the pan, let it bubble for 10 seconds, then mix everything together.
9. Whisk 1 egg until the white and yolk are combined, pour it into the pan and cook without stirring until half set.
10. Turn off the heat, add 1 tsp koikuchi shoyu, break up the egg with a spatula and mix gently until evenly distributed.
11. Plate and generously top with bonito flakes.

Summarized from Sudachi's video. Watch it for the details.

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EggTofuPork bellyBonito flakeBitter melon